Veal Agnolotti with Summer Truffles & Parmigiano Reggiano - The Black Truffle Festival 2021

Ingredients

• – 3 cups Italian “00” flour or all-purpose flour
• – 5 whole large eggs
• – 5 egg yolks
• – 2 tablespoon butter
• – 1 garlic clove, sliced
• – 2 pounds roasted veal shoulder or breast, chopped in food processor
• – 2 oz grated Urbani Summer Truffles
• – 2 cups Savoy cabbage, cut into 1” pieces
• – ½ cup reduced veal or beef broth
• – 1 1/2 cup freshly grated Parmigiano Reggiano cheese
• – Freshly grated nutmeg, to taste
• – Salt and freshly ground black pepper, to taste
• – 4 tbsp Urbani Truffle Butter